A quick and easy recipe, full of goodness, this Spinach and Mushroom Omelette is perfect for simple lunch or a light supper.
Easy Peasy Omelette!
I am a big fan of super speedy, easy peasy lunch dishes… and they don’t come much easier or speedier than a simple omelette!
All you need to do is fry up some sliced mushrooms, then add in a handful of spinach to wilt. Meanwhile, beat together eggs, cheese, salt and pepper. Pour the egg mix straight into the frying pan and stir to mix with the mushrooms and spinach. Then leave to set until the bottom of the omelette is golden brown and the top is almost-but-not-quite set. Finally fold the omelette in half and tip out onto a plate. A delicious, healthy meal in just 10 minutes!
Make it your own
This easy peasy omelette is really easy to adapt! Here are some ideas:
- Add garlic when you fry the mushrooms
- Add bacon when you fry the mushrooms
- Use chopped peppers, courgettes, aubergine, tomatoes and/or onions instead of the mushrooms/spinach
- Swap the spinach for chopped ham
- Add in some fresh parsley at the same time as the egg mixture
- Add in some fresh or dried chilli at the same time as the egg mixture
- Replace the cheddar cheese with grated parmesan or crumbled feta
What to serve with omelette?
I like to keep things easy and serve this Mushroom and Spinach Omelette with a simple side salad, drizzled with French dressing, and a slice or two of crusty French bread.
But it would also be delicious with:
What to drink with omelette?
Omelette works well with lighter styles of Chardonnay, such as Chablis, or a Sauvignon Blanc from somewhere like the Loire Valley (in France).
What to do with leftover omelette?
Omelette is delicious cold the next day, so that would always be my first choice. Simply pop any leftovers in a plastic, lidded container and place in the fridge, where it will keep for up to 3 days. This recipe is perfect for lunchboxes, picnics and meal prep!
However, if you want to reheat it, you can. To reheat, simply pop the omelette in an oven proof dish, cover with foil and reheat for 5-10 minutes in an oven preheated to 180C (160C fan/ gas mark 4 / 350F). Make sure it is piping hot all the way through before eating.
You can also reheat omelette in the microwave. Again make sure it is piping hot all the way through before eating.
Can you freeze omelette?
Surprisingly, yes! You can freeze omelette. Place the cooked and cooled omelette in an airtight container in the freezer, where it will keep for up to 1 month. Defrost overnight at room temperature and eat cold or reheat as above.
If you like this recipe…
…you might also like:
Spinach and Mushroom Omelette
- 1 teaspoon butter
- 2 chestnut mushrooms sliced thinly
- 1 handful of baby spinach
- 2 large eggs
- 20 g cheddar cheese grated
- Salt and pepper to taste
- Put a small frying pan over a medium heat and add a teaspoon of butter. When the butter has melted add the mushrooms. Fry the mushrooms for a couple of minutes on each side and then add a handful of spinach. Stir to help the spinach wilt.
- Meanwhile, crack the eggs into a cup or small jug and whisk with a fork. Add the grated cheese, salt and pepper, and stir to combine.
- Tip the eggs into the pan and stir briefly to mix with the mushrooms and spinach. Then leave to set until the bottom of the omelette is golden brown and the top is almost-but-not-quite set.
- Fold the omelette in half and tip out onto a plate. Serve with a simple salad and a nice big chunk of crusty French bread.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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